Classic Eggs Benedict
The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn’t as likely to separate as the version made by hand with a whisk.
- 2 cups distilled white vinegar
- 2 1⁄2 tsp. kosher salt, plus more to taste
- 1 tbsp. vegetable oil
- 8 slices Canadian bacon
- 3 egg yolks
- 1 tbsp. plus 1 tsp. fresh lemon juice
- 1⁄4 tsp. Tabasco
- 8 tbsp. unsalted butter, melted
- 8 eggs, cracked into separate small bowls
- 4 English muffins, pulled apart by hand and toasted
- Paprika or cayenne, for garnish
- Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.
- Heat oil in a 12″ skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
- Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.
- Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne